Thanksgiving Recipes by Georgie Yap, R.N. and Bill Harris, M.D.
From The Kaiser Permanente Vegan Lifestyle Clinic (VLC#22-Th)
Director: William Harris, M.D. http://www.vegsource.com/harris/
Saute onions, celery, mushrooms, and water chestnuts in water, wine,
- 1 medium onion, coarsely chopped
- 8 celery stalks, coarsely chopped
- 8 oz. fresh mushrooms, sliced
- 1 can water chestnuts, finely chopped
- Poultry seasoning
- Parsley, sage, thyme
- Salt & pepper
- 1 pckg. (7-1/2 oz) Love's Seasoned Stuffing
Cook until onions are soft.
Put stuffing mix in a bowl and add onion, celery, mushrooms, water
Add poultry seasoning, parsley, sage, thyme, salt and pepper to taste.
Heat water and add slowly to stuffing mix and stir till thoroughly
Place in lightly oiled 10 inch covered casserole.
Bake in 325 oven for 30 minutes.
From VegSource Interactive Newsletter Volume 1 Number 4 November
Copyright VegSource Interactive, November 24, 1998.
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